Process of producing renovated and artificial butter.



' appertains to ERNST B. HELLER, or unwfionx. N. Y..

ASSIGNOR TO BEATRICE CBEAMERY COM- PANY, OF IQ I'NCOLN, NEBRASKA, GOBPORATIQN OF IOWA.

rnocnss or rnonuomennnovxrnn ann anrrrrcrar. BUTTER.

No Drawing.

us -e wease- Application as naichfar'; 1912. sass-so; eam.

Patented Sept. 8,1914.

To all whom it may concern Be it known that I, Enns'r B. HELLER, a subject of the Emperor of Germany, residing at New York, in the county of New York and State of New York, have invented certain new and useful Improvements in Processes of Producing Renovated and Artificial Butter; and I do hereby declare the following to be a full, clear, and exa t description of the invention, such as wil enable others skilled in the artto which it makea'nd use the same;

My invention relates to amethod of ripeningfood material especially adapted for the productionof renovated butter and of artificial butter, and has for its object to pro.- vide a process which will produce such butters of better keeping qualities and flavors, and also more expeditiously than the processes heretofore proposed.

To these ends my invention consists in the novel steps constituting my process more fully hereinafter disclosed and particularly pointed out in the claims.

4 In carrying out my process 1n the case of renovated butter, I preferably selecta low grade butter, because it is less expensive than the high grades. 7 I next melt the same and wash out the impurities, whereupon the butter is chilled to. granulate the same. I also prepare milk for mixing with the granulated butter, byinoculating it with a pure germ culture adapted to impart the desired flavor to the finished butter, and I thoroughly mix the granulated butter obtained as above, with a suitable quantity of this germ laden milk to render the'process successful. The exact quantity of milk to be mixed may be varied within wide limits, but I- prefer to employ in most cases, a little more than is sufficient to immerse the butter.- The mixedbutter and germ laden milk is next confined in a chamber. from which the air is exhausted tosaya pressure of about eight inches of iercury, and subjected to a temperature of about F. for a period of about six"hours,'or until the flavor is satisfactory. The especial advantages of using a vacuum, as above, reside in the fact that in withdrawing the air from the mixture, the objectionablefiavors of the butter are also Withdrawn; and further, I

have discovered that the beneficial bacteria which impart the desirable flavors, will thrive in a vacuum, while the objectionable or putrefying bacteria will not thrive there- 1n, and therefore,.butter renovated by my process not onlyhasfjabetter flavor, but possesses better-keeping,qualities than butter whlch has been renovated in the'presence of the atmosphere.' After the butter has been thus ripened, it is worked and fin ,ished like ordinary butter.

In the making of artificial butter, accordmg to my process, I take the ragv material used in the manufacture of olemnargin'in, make an emulsion-of thesematcrials with about ten percent. to thirty per cent. milk or cream, which has been' previouslv inocu- ',lated with the germ cultures above mentioned, place the mixturein a suitable chamber, exhaust the air as above, and then leave 1 the material to ripen for about six: hours, or until the desired flavor has been attained. The butter is then churned and workedas usual. The employment of a vacuum in this case possesses the same advantages as in the case of renovating butter above stated. Furthermore, the employment of a vacuum in both cases reduces the ripening period by about fifty per cent.

Very superior results in the case of both renovated or artificial butters can be attained by melting and washing the butter in a vacuum or out of contact with the germ laden air, or pasteurizing the oleomargarin materials in a vacuum, preparing the milk or cream by pasteurizing and inoculating the same in another vacuum preferably located above said first vacuum and having a valved connection therewith, then admitting said milk or cream to said first vacuum chamber and carrying out the ripening. churning and Working steps all-in said first vacuum chamber. By this last mentioned method, I am enabled to employ lower temperatures, and to absolutely insure against all. deleterious germs at all stages of the process, and to make butters of the highestv vflavors and longest keeping qualities.

It is obvious that those skilled in the art may vary the details of my, process without departing from the spirit thereof, and therefore I do not wish to be limited to the above disclosures except as may be required by the claims.

What I claim is 1. The process of producing butter, which consists in heating a portion of the material consisting of a fatty substance and a lacteal fluid out of which said butter is to be made in a vacuum chamber; pasteurizing another portion of said material in another vacuum chamber; inoculating said last mentioned portion with flavoring bacteria while maintaining it free from contact with germ laden air; transferring said inoculated portion from said last mentioned chamber into said first chamber while maintaining the same out of contact with the air; mixing said portions; permitting them to ripen; and finally churning and working the butter thus produced, substantiall as described.

2. The process of producing butter, which consists in melting the fat containing material; washing the same; chilling and granulating said material; inoculating a lacteal fluid with a flavoring culture; mixing said inoculated fluid with said granulated material; exhausting the air from the chamber containing said mixed materials and allowing them to ripen for a predetermined period in said exhausted chamber; and finally churning and working the butter thus produced, substantially as described.

3. The process of producing renovated butter, which consists in melting butter material in 'vacuo; washing the same to remove impurities; chilling and granlllating said washed material in 'vacuo; pasteurizing milk to be mixed with said material in vacuo; inoculating said milk with flavoring bacteria while maintaining it free from germ laden air; mixing said butter material and inoculated milk while maintaining all the materials out of contact with the atmosphere; allowing said mixed materials to ripen in 'vacuo; and churning and working the butter thus produced in 'vacuo, substantially as described.

4. The process of producing renovated butter, which consists in melting the butter forming material; washing the same: mixing the washed material with bacteria inoculated milk; exhausting the air from the vessel containing said mixture; permitting said mixture to ripen in 'vacuo; and finally c urning and working the butter thus produced in vacuo, substantially as described.

In testimony whereof, I afiix my signature, in presence of two witnesses.

ERNST B. HELLER.

Witnesses T. A. VVrrHERsPooN, R. M. PARKER. 

